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zucchini-relish recipe

Date: Mon, 31 Jul 1995 18:04:41 -0700 (PDT)
 From: Valerie Schultheiss (valerie@halcyon.com)
 Zucchini pickle *relish* -- I used to love this stuff in tuna salad!
 I scrape out the large seeds and measure and use just the flesh from
 the Really Big Hummers.  Don't start this process unless you are
 equipped with a water-bath canner as the jars have to be processed
 once the relish is made.  This stuff is, IMHO, the ultimate use for
 those green baseball bats!  ;-)
 Zucchini Relish (from Better Homes and Gardens' "All Time Favorite 
                  Vegetable Recipes")
 4 to 4-1/2 pounds zucchini squash
 2 medium onions
 1 sweet red pepper
 2 tablespoons salt
 2 cups sugar
 1 cup cider vinegar
 1 cup water
 2 teaspoons celery seed
 2 teaspoon ground turmeric
 1 teaspoon ground nutmeg
 Cut up vegetables; grind in food chopper, using coarse blade*.  Add salt.  
 Cover; refrigerate overnight.  Rinse in cold water.  Drain well.  In 4- 
 to 5-quart kettle combine vegetable mixture, sugar, vinegar, water, 
 celery seed, turmeric, nutmeg, and 1/8 teaspoon pepper.  Bring to boil.  
 Cover; boil gently for 10 minutes, stirring often.  Ladle hot mixture 
 into hot, clean pint jars; leave 1/2-inch headspace.  Prepare lids 
 according to manufacturer's directions.  Wipe jar rim.  Adjust lid.  
 Process jars in boiling water bath 15 minutes (start timing when water 
 returns to boil).  Makes 4 pints.
  *note:  I used to use one of those corkscrew food grinders that you 
 screw onto your counter top; I think one could use a food processor but 
 BE CAREFUL not to over process the vegetables or there will be too much 
 kwvegan vegan